With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar homemade lemon curd anytime. You won’t go back to store-bought lemon curd again.
(Can’t get enough of lemons? Check out The Best Lemon Cheesecake. Ever. It’s a reader favourite on the blog!)
I recently baked a cake that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never know what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar homemade lemon curd (and man do I need summer now; it feels like -32C as I type this).
Related: What to do with Leftover Egg Yolks
How do you make homemade lemon curd?
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much.
And traditionally, lemon curd recipes involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for).
Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Related: What to do with Leftover Egg Whites
How to make homemade lemon curd – the easy way
So I thought instead of giving myself unnecessary stress, why not take the simplest route?
Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better.
I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade lemon curd wins.
Related: How to Make Homemade Whipped Cream
What is lemon curd used for?
What is lemon curd used for, you ask?
It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around.
I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks. I’ve also learned how to freeze both the juice and the zest and they last a very long time.
Here are more lemony treats for you:
I’ve used them to make these deliciously lemony treats!
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- Meyer Lemon Ricotta Pound Cake (with video)
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- Light Fluffy Lemon Ricotta Pancakes
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- Meyer Lemon Pie
Related: How to Take Delicious Food Photos
Homemade Lemon Curd - Easy and Done in 10 Minutes
Ingredients
- 5 pcs egg yolks from large eggs beaten
- 1 cup granulated sugar
- 1/3 cup lemon juice see note 1
- 1/2 cup salted butter cut into parts
- lemon zest see note 2
Instructions
- In a medium saucepan, combine 5 egg yolks, 1 cup sugar, 1/3 cup lemon juice, lemon zest and 1/2 cup butter.
- Cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
- Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Video
Notes
- I usually use 2-4 Meyer lemons, depends on the size.
- Use all the zest from the lemons you juiced.
Nutrition
Nutritional information are estimates only.
Happy Lemon Curd-ing!
Did you make homemade lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it.
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Cindy says
I love the ease of your recipe but need to know how much do I need to double or triple etc.. to use for layering 4-5 layers
Jolina says
Hi Cindy! This recipe yields about 1 1/2 cups of lemon curd. That’s usually more than enough for me to use in between a 3 layer cake. But it really depends on how much you put, do you plan to mix it in with the buttercream, etc. So if you simply double the recipe, you’ll have about 3 cups.
Steve says
I’m a retired Chef for a major hotel chain. I’ve made lemon curd many times and have tasted many lemon curds. Yours is in the top of the curds that I have had. The second time I made it, I made a lemon mousse with it for a party I attended. Everyone enjoyed it. Keep those recipes coming.
Jolina says
Hi Steve, thank you! This is the highlight of my day 🙂 That lemon mousse sounds delicious!
Elizabeth says
Why buy when you can make your own? Thanks for sharing this recipe.
Natalie says
This would make an amazing lemon meringue pie, although straight out of the jar sounds pretty yummy, too. The idea of tempering eggs scares me a little, though this recipe makes me want to give it a shot
Jolina says
Oh yeah, this with meringue and crust sounds delicious! And yes I eat this from the jar all the time teehee. Hope you try my easier method! Thanks Natalie!